VARIATION OF ORGANOCHLORINE PESTICIDE LEVELS DURING THE THERMIC TREATMENT OF COW MILK
Caused by persistence and lipophility, organochlorine pesticides accumulate in the food chain especially in the lipidic phase of organisms. Due to the incorporation of endogenous fat in milk production, the accumulated organochlorine pesticides are excreted making this one of the impor tant means o...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2012 |
| País: | México |
| Institución: | UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO |
| Repositorio: | Revista Internacional de Contaminación Ambiental |
| Idioma: | español |
| OAI Identifier: | oai:ojs.pkp.sfu.ca:article/32544 |
| Acceso en línea: | https://www.revistascca.unam.mx/rica/index.php/rica/article/view/32544 |
| Access Level: | acceso abierto |
| Palabra clave: | organochlorine pesticides milk heat treatment plaguicidas organoclorados leche tratamiento térmico |
| Sumario: | Caused by persistence and lipophility, organochlorine pesticides accumulate in the food chain especially in the lipidic phase of organisms. Due to the incorporation of endogenous fat in milk production, the accumulated organochlorine pesticides are excreted making this one of the impor tant means of mammalian decontamination. The cow’s milk is routinely hygienized by heat treat ment, which consists of heating the milk to boiling point or leaving the milk to boil up to 10 minutes. The determined organochlorine pesticides (HCB, a,b,gHCH isomers, pp’DDT, op’DDT and pp’DDE) in the fat of raw milk, heated milk and boiled milk indicate an increase of statistically significant levels in the heated milk and a decrease in the boiled milk. The phenomenon is caused by the specific ligament of pesticides to the lipophilic components of milk and by denaturation of these ligaments by the heat treatments. |
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